Flakey Meat Pies
- ½ cup butter
- 3 Tbsps plain flour
- 1 tsp mustard powder
- 1 ¾ cups milk
- 1 ⅔ cups cooked Turkey (finely diced)
- 1 ⅔ cups cooked ham (finely diced)
- 1 packet all-butter Puff pastry
1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mandoline, 1 eventuell Brush, 1 Citrus juicer
Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Grease two six-hole muffin tins.
Melt half the butter in a small pan then add the flour and mustard powder. Cook over a gentle heat for two minutes, stirring constantly, then gradually add the milk. Continue cooking for 10 minutes, stirring all the time, until the mixture is thick and smooth. Add the turkey and ham to the sauce, season with salt and pepper and set aside.
Melt the remaining butter in a clean pan. Separate the pastry sheets into three piles ie: if there are 12 sheets in the packet, divide them into three piles of four sheets. Brush the melted butter between the sheets of each pile and cut each pile into four pieces. Line the muffin tins with the pieces of pastry and fill with the turkey and ham filling.
Draw the edges of the pastry together and gently twist, securing each with a cocktail stick. Brush the top of each parcel with the remaining butter and bake for 15-20 minutes or until the parcels are golden brown. Serve warm or cold.